Flames (including flare-ups) char the food, ruining its flavor, texture, and color. They also generate dirty and noxious smoke. Before beginning the cooking process, allow sufficient time (20 to 30 minutes) for the flames to cease completely. Trim off some of the excess fat, which flares up when it melts and drops onto the hot coals or gas grill bars. But don't trim off too much - fat contributes flavor and helps baste the meat as it cooks.